Baer House Inn

Recipe

Pecan-stuffed mushrooms: Appetizer-Snack

Servings: 8

Prep time:25 minutes

Ingredients:

  • 2 dozen cremini or baby bella mushrooms with stems 1 1/2 - 2 inch-wide

  • 2 tablespoons unsalted butter, plus extra for buttering dish

  • 1 large garlic clove - minced

  • 1 1/2 teaspoons fresh oregano - finely chopped

  • 4 oz pecans - finely chopped (1 cup)

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 cup heavy cream

Step 1:

Put oven rack in middle position and preheat to 400 degrees.

Step 2:

Trim ends of mushroom stems and carefully separate caps and stems, reserving both. Arrange caps, stemmed sides up, in a buttered 13 by 9-inch shallow baking dish.

Step 3:

Finely chop stems, then cook with garlic and oregano in butter in a 10-inch heavy skillet over moderate heat, stirring frequently, until lightly browned, about 5 minutes. Stir in pecans, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring frequently, 1 minute. Stir in 1/3 cup cream and bring to a simmer, then remove from heat.

Step 4:

Sprinkle insides of caps with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, then divide filling among caps. Drizzle mushrooms with remaining 2/3 cup cream and bake until filling is browned and caps are tender, about 30 minutes. Serve mushrooms drizzled with pan juices.

Step 5:

Cook's note: Stuffed mushrooms can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.

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